Compounded adhesives and method of making



.UNITED STATS PAENT OFFICE COM'POUNDED ADHESIVES AND METHOD OF MAKING Charles N. Cone and Earl D. Brown, Seattle, Wash., assignors to I. F. Laucks, Inc., Seattle, Wash, a corporation of Washington No Drawing. Application March 5, 1930, i V V Serial No. 433,521 r 9 Claims. (CI. 87-17) Casein adhesives, while favored by some manmixed with casein, or the vegetable protein may ufacturers on account of their ultimate results, be dried and ground, and in the powder form are however, beset by the drawback of tending be mixed if preferred. There is also incorpoto foam badly on the mixing up with water, this rated a salt of an alkali metal, and an alkalineoccasioning more or less difficulty even with earth hydroxide. For example, casein and vegeflicient mixing machinery; also excessive geletable protein may be combined in proportions ling is prone to occur with certain reagents. In of about 60% casein and 40% of the vegetable accordance with the present invention, however, protein, and to such adhesive base lime and these disadvantages can be readily obviated, sodium fluoride are added in the proportions of 107 and at the same time an adhesive may be had about 500 parts of the adhesive base, 95 parts of which furthermore exhibits much better hydrated lime, and 74 parts of sodium fluoride, strength and water resistance than ordinary by weight. Desirably, the lime and alkali metal casein adhesives. salt may be proportioned to yield an equivalent To the accomplishment of the foregoing and of about 12% caustic soda and 6% free lime 15 related ends, the invention, then, consists of as referred to the total protein. On mixing the features hereinafter fully described, and up with water, as in gluing practice, the difiiparticularly pointed out in the claims, the folculties from lumping normally characteristic lowing description setting forth in detail cerof casein are obviated, and the water requiretain illustrative embodiments of the invention, ment of such a composition is found for inthese being indicative however of but a few of stance to be about 2.24 and the viscosity after the various ways in which the principle of the half an hour about 23. By water requirement invention may be employed. is meant the ratio of water to the dry adhesive By casein is meant the protein substance required to attain a desired character of spreadprecipitated from milk. Several commercial deable liquid. By comparison, an all casein adhetailed processes for this are known, predomisive shows a water requirement of about 2.00 and nant among which is the acid precipitation. a viscosity after half an hour of about 23. On Any of the obtainable or commercial caseins the other hand, an all vegetable protein adhesive are contemplated within the purview of the presmay show a water requirement of 3.36, and a visent invention. With such a casein, we incorpocosity after half an hour of 15. The calculated 0 rate a vegetable protein in the form ,of an isomathematical water requirement for the aforelated p s distinguished om a Who e mentioned casein and vegetable protein compoflour containing carbohydrates and other seed sition is 2.54. Thus quite surprisingly, the casematerials. Such vegetable protein may be prein and vegetable protein composition is pointedly pared from oleaginous seeds, such as soya bean, different from what would a priori be expected.

5 peanut, castor bean, linseed,- cottonseed, tung In fact, with diiTerent proportions of casein and nuts, etc., and t pa a manner 0 D the vegetable protein it is found that the water paring is not material, so long as the protein ratio runs different and lower than what would iS substantially freed from carbohydrates. F01 be expected and the viscosity number as taken instance, an oleaginous seed, such as mentioned, for instance on a MacMichael viscosimeter is y e ground, p e e y t e O avi g been also found to be much different from that of eliminated; and in fact an Oil Seed Cake I681 the vegetable protein alone, particularly as afdue from oil extraction is a highly advantafecting the time-viscosity behavior, i. e. the eous form of raw material. The ground seed or viscosity after half an hour, or other standard flour is treated With a y suitable reagents nperiod. The importance of this lies in the fact crea in h solubility of the p i for i that in practical use an adhesive must make up stance alkaline solutions, such as solutions of with a vis osity between certain limits. It sodium sulphite, calcium hydroxide, sodium hymu t b neither to mm; 1101- to thin in its droxide, etc, and f m t qu -a a t t consistency, to be amenable to plant usage, and protein may be separated by precipitating, furthermore, since a batch once made up with by bringing the hydrogen ion concentration to water is not ordinarily used up quickly, much a point near the iso-electric point of the protein, change in viscosity is objectionable. In order which is about pH 4.5 for instance by adding that an adhesive have a satisfactory time-visan acid, such as sulphuric acid. The protein cosity factor it must remain within the limits of precipitated as a curd may then be washed and satisfactory viscosity during the period between be disintegrated if desired, and may then be making up and its final application. In the ,ponents.

rects this tendency.

Compositions of casein and vegetable protein,

for instance soya bean protein, peanut protein, cottonseed protein, etc, are thus characterized by an unexpectedly low water requirement number and an excellent time-viscosity factor besides having much better strength and. water resistance than adhesives made with casein alone. The total characteristics are all the more surprising in view of the relatively long experience with compositions of casein and vegetable med flours. Just why there should be such differences between the isolated vegetable protein and ,the whole flour is not entirely clear. The absence of carbohydrates and other constitutents may be a factor and again a vegetable protein as isolated and suitably prepared appears to be quite reactive chemically. Interaction of proteins is a known possibility in other fields of protein chemistry.

Besides being applicable to gluing usages, plywood plants, etc., the improved adhesive base is also highly advantageous in sizing and as a carrier for mineral substances, clay, satin white, etc., in the coating of paper, the water requirement number and the viscosity factor again being desirable. For example, a composition of 50% casein and 50% vegetable protein from ,soya bean may be employed as a base,-and to about 38.8 parts thereof there may be added about 1.2 parts of sodium carbonate, 1.6 parts of trisodium phosphate, 0.4 parts of sodium fluoride, 2.7 parts of borax, 0.8 parts of aqueous ammonia, 150 parts of clay, 50 parts of satin White, and 31% parts of water. The viscosity of the adhesive base itself, running about 2'1, compares with a viscosity of about 28 for an all casein base and about 62 for an all vegetable protein base.. This again recalls the fact that the the properties of the blend are not additive, but are distinctive from either of the can A further very important characteristic of this blend is its resistance to foaming as contrasted with casein alone. This is of particular importance with sizing and coating, since foaming in a coating plant occasions much trouble and where the mix contains foam the bubbles result in pin holes in the product.

These characteristics of casein and vegetable protein blends may be had with the vegetable protein prepared pure in various ways and from various seeds and with various relative proportions, and other modes of employing the princia ple of the invention may be employed, change being made as regards the details illustratively set forth, provided the features stated in any of the following claims, or the equivalent of such, be employed.

We therefore particularlypoint out and distinctly claim as our invention;:-

1. An adhesive base readily dispersible without objectionable lumping and with low waterrequirement when mixed to spreading consistency, comprising animal casein, and an isolated vegetable protein.

2. An adhesive base readily dispersibie with= out objectionable lumping and with low waterrequirement when mixed to spreading consistency, comprising animal casein, an isolated vegetable protein, and an alkaline agent.

3. An adhesive base readily dispersible without objectionable lumping and with low waterrequirement when mixed to spreading consistency, comprising animal casein, an isolated vegetable protein, lime, and a salt of sodium reactable to yield caustic soda and free lime.

4. An adhesive base readily dis rsible with= out objectionable lumping and with low waterrequirement when mixed to spreading consistency, comprising animal casein, and isolated soya bean protein.

5. An adhesive base readily dispersible without objectionable lumping and wit low water= requirement when mixed to spreading consist- 1 ency, comprising animal casein, isolated soya bean protein, and an alkaline agent.

6. An adhesive base readily dispersible without objectionable lumping and with low waterrequirement when mixed to spreading consistency, comprising animal casein, isolated soya bean protein, lime, and a salt of sodium reactable to yield caustic soda and free lime.

7. An adhesive comprising a mixture of casein a. d an isolated vegetable protein, hydrated lime, sodium fluoride and water.

8. An adhesive comprising about 500 parts of a mixture of casein and an isolated vegetable protein, about as parts at hydrated iirhe, about 74 parts of sodium fluoride and water.

9. An adhesive comprising about 500 parts of a mixture of casein and an isolated vegetable protein, said casein being present in an amount equal to approximately 60% or said mixture, about parts of hydrated lime, about 74 parts of sodium fluoride and water, said water being present in an amount equal to approximately 2.2% times the total weight of said mixture, said lime and said fluoride.

SHARES N. CONE. EARL D. BROWN. 

